Baricci Nello, Rosso di Montalcino 2018

Baricci Nello Rosso di Montalcino 2018 is a textbook example of authentic, old-school Tuscan Sangiovese, crafted entirely from the prized Sangiovese Grosso (Brunello clone). Sourced from the legendary Montosoli hill – widely regarded as Montalcino’s most prestigious cru – it captures the estate’s hallmark of elegance, purity, and terroir transparency. Offering a fresher, lighter expression than Brunello, yet with real depth and structure, this Rosso is a superb gateway into one of Montalcino’s most respected traditional producers.

Tasting Notes
In the glass, the 2018 Rosso di Montalcino shows a bright, transparent ruby-red hue with a youthful sheen. The nose is lifted and precise, opening with pure red cherries and wild strawberries, followed by notes of violet, dried roses, wild Tuscan herbs, and subtle undertones of tobacco leaf, leather, and a gentle earthiness that speaks clearly of Montosoli. On the palate, the wine is medium-bodied, elegant, and vibrant, with a precise, refreshing acidity that keeps the fruit lively from start to finish. Ripe red cherry and red currant flavors are wrapped in fine, powdery tannins, and a distinct mineral backbone adds tension and length. The finish is savory and persistent, with hints of spice, dried herbs, and a touch of balsamic complexity. While crafted to be approachable and enjoyable in its youth, this 2018 vintage – from a cooler, balanced year – has the structure and acidity to evolve gracefully over the next 6–8 years, gaining further nuance and refinement in bottle.

Production
This Rosso di Montalcino comes from organically farmed vineyards on Montosoli, a revered limestone- and marl-rich hill on the northern side of Montalcino, known for producing wines of finesse, aromatic lift, and marked minerality. Baricci harvests the Sangiovese Grosso grapes entirely by hand, with strict selection in the vineyard to ensure only perfectly ripe, healthy bunches make it to the cellar. Fermentation is carried out spontaneously with native yeasts, preserving the character of the site and the vintage, and avoiding the imprint of cultured yeasts. The wine is then aged in traditional large Slavonian oak casks for approximately 12–18 months, a classic Montalcino approach that polishes the tannins, adds gentle structure, and allows the pure Sangiovese fruit and Montosoli terroir to remain front and center.

Food & Serving
Baricci’s Rosso di Montalcino 2018 is a natural partner for classic Italian cuisine and savory, gently rustic dishes. It shines alongside pasta al ragù, pappardelle with wild boar, grilled lamb chops, Bistecca alla Fiorentina, roast chicken with herbs, and cured meats such as finocchiona or prosciutto. Mature Tuscan pecorino, Parmigiano-Reggiano, and other aged hard cheeses also make excellent companions. Serve at 16–18°C (around 60–64°F) to highlight its aromatic complexity and bright acidity. A brief decant of 30–45 minutes can help the wine open up and soften the tannins, particularly if enjoyed in its younger years.

Producer
Baricci is one of the great traditional names of Montalcino, a family-run estate founded by Nello Baricci, who was among the very first to recognize the potential of the Montosoli hill and helped put this cru on the quality map. As one of the historic growers of the region, Baricci has long been associated with classic, terroir-driven expressions of Sangiovese, favoring organic vineyard work, low yields, and a minimalist, non-interventionist approach in the cellar. The estate is considered a benchmark for both Rosso and Brunello di Montalcino from Montosoli, consistently praised by critics and enthusiasts for its purity, elegance, and unwavering commitment to tradition.

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